Ingredients
- 3 egg whites
- 3/4 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup lemon curd
- 1/4 cup shredded coconut, for garnish
Directions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, using an electric mixer, beat the egg whites until stiff peaks form. Slowly add the sugar, a few tablespoons at a time, beating until the mixture is glossy and holds stiff peaks.
- Add the cornstarch, vinegar, vanilla, cream of tartar, and salt to the egg whites and beat until just combined.
- Carefully spread the meringue into a round shape on the baking sheet. Bake for 10 minutes, then reduce oven temperature to 250°F and bake for an additional 30 minutes.
- Remove from oven and allow to cool completely.
- In a medium bowl, beat the heavy cream until stiff peaks form. Gently fold in the lemon curd.
- Spread the lemon cream over the cooled meringue and sprinkle with shredded coconut. Freeze for at least one hour.
- To serve, cut into wedges. Enjoy!
Interesting Facts
- Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova.
- The country of origin for Pavlova is disputed by New Zealand and Australia.
- The original Pavlova recipe was simply a meringue shell filled with whipped cream and fresh fruit.
